Servings: 4
INGREDIENTS
- 8 medium size red potatoes, about 4 pounds
- 2 onions
- 1 pound/450 grams ground beef
- 2 cups fresh parsley
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon baharat spice mix
- 1 teaspoon salt, or more to taste
Coating:
- 2 eggs
- 1 cup breadcrumbs, finely ground (or matzo meal on Passover)
INSTRUCTIONS
- Place the potatoes (with the skin on) in a pot, cover with water, add a little salt, and bring to a boil over medium heat. Cook for about 45 minutes or until a fork easily pierces through.
- While the potatoes cook, heat a bit of oil in a pan and fry the onions until golden. Add the ground beef and cook until it changes color. Mix in the spices and parsley, stir well, then remove from heat and let cool.
- Once the potatoes are cooked, rinse with cold water and peel off the skin. Mash them thoroughly with salt until smooth.
- Take a piece of the mashed potatoes (wet your hands a bit if it’s sticky), flatten it into a circle, and place 2 tablespoons of the meat filling in the center. Cover with another layer of mashed potatoes and roll into a patty.
- Heat a pan with enough oil for shallow frying. Meanwhile, prepare the coating: place eggs in one bowl and matzo meal in another. Dip each patty first in the matzo meal, then in the egg, and carefully place in the hot oil (make sure the oil is hot, so the patties don’t fall apart while frying).
- Fry until golden brown on both sides, then transfer to a tray lined with paper towels to absorb excess oil.